There are not many blogs out there dedicated to cooking on a pellet smoker. I have been cooking, grilling & smoking over 35 yrs now. I recently bought a Traeger Lil Tex Elite pellet smoker & have cooked on it over six yrs. now. I would like to share recipes & info I have gained from cooking on it.
Update 2014: I have plenty of recipes here for the pellet smoker so I am now including other outdoor cooking and some of my indoor cooking too.

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My Traeger Cooks

Friday, August 7, 2015

Pickled Ham and Smoked Garlic Ring Bologna for week-end snacks

Aug 07 2015

I haven’t done many cooks the last few days. Our daughter in
law, who is a good painter agreed to paint the front and back barn siding for
me. I had started washing down the rest of the house which is vinyl coated
aluminum siding and was half done. She wanted to start painting Sat. AM so Thursday
I finished washing the house down.

I mowed grass today and had planned on smoking some week-end
snacks. Art, a fellow member of LTBBQ had posted a recipe for Pickled Ham from
the Ronneberg Restaurant in Iowa, looked good to me. I went to my butcher Kah
Meats and bought a center cut slice of his smoked ham; 1.6 pounds. I also
bought some of his ring bologna.

After I got the grass mowed I fired up my Traeger at 200
deg. Even though the ham was fully cooked I decided to smoke it some first
before pickling. The ring bologna I would do my favorite way; cut slits in it
and add slivers of garlic. As an afterthought this time I added some Blues Hog
Rub and rubbed it into the slits too.

I got the ham and bologna on at 1:30pm and after ½ hour went
to 220 deg. and another ½ hour went to 240 deg. In 1 ½ hours both were done. My grill level
temps were running 25 deg. hotter than set temp.

When the ham had cooled enough I trimmed all the fat and
edges, the edges were a cooks treat! I cut the ham into ½ inch pieces and added
it along with a small sliced onion, 1 ½ cups water, 1 cup white vinegar and
some fresh ground pepper to a half gallon ball jar. It went into the fridge until
tomorrow night.

I didn’t let the bologna cool long before I had to try it.
It was delicious and liked the addition of the rub. I just now had a couple
pieces of the bologna for a late night snack and it is half gone now.

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About Me

I started cooking when our children were in highschool & my wife worked.I was layed off during the summer & just kinda took over the kitchen & my wife does most all the cleanup. We are both retired now. I am a recipe hound, love to try new things. I suppose my cooking methods have evolved from Mid West Ohio, Southern, Soul, Cajun, Creole, & German, all of which I love.